Holly Stephenson’s Peach Preserves

Add ½ the sugar to the 6 cups of fruit. Bring to a rolling boil for 3 minutes, stirring constantly. At the end of the 3 minutes, add remaining sugar and let return to a boil for 3 more minutes. Remove from stove and let cool, stirring until all foam disappears. Add to sterilized canning jars and process in boiling water 10 minutes. Great on toast, biscuits, cream cheese and crackers. (How to process: Holly says, “Put in a big pot of boiling water, making sure water covers the tops of the cans by an inch or more. Bring to a boil for however many minutes. This seals it. Then take it out and listen for the pop, meaning it is sealed.”)